Chicken with red wine vinegar, tomato & shallots from Food & Wine Best of the Best Cookbook Recipes, Volume 13 (2010): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MKinLA on June 08, 2014

    Really terrific recipe. Don't fear the 3/4 cup red wine vinegar; the acidity cooks out of the sauce. jzanger is right - with a dollop of creme fraiche at the end (and browning the chicken in butter), this is not low-calorie cooking, but it's also really, really tasty - the kind of not-too-difficult, high-impact recipe that's perfect for company. Interestingly enough, I made this with couscous as well (Ina Garten's curried couscous from her first book). jzanger, you must try it with the fresh tarragon - finishes the dish expertly.

  • jzanger on February 22, 2013

    Great flavor, even without the fresh tarragon, though I suspect the tarragon would finish it really nicely. We ate this with mashed sweet potatoes and Israeli couscous. The sauce did take a fair amount of time to reduce at the end, to which I did add a touch more honey... The result was worth my patience. Be warned-- this is not a low-calorie chicken recipe!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.